Green Anchovies Recipe

Piedmont Green Anchovies: A traditional Northern Italian recipe where anchovies, garlic, parsley and olive oil come together in a bold, rustic and unforgettable appetizer.

Have you ever tasted a humble traditional dish and realized that its simplicity is exactly what makes it unforgettable?

That is what happens to me every time I make green anchovies, or acciughe al verde. This is one of those old-fashioned recipes that do not need complicated techniques to impress. Fresh parsley, crushed garlic and good extra virgin olive oil create a fragrant green dressing that wraps the anchovies in a rich, savory and deeply authentic flavor. It is the kind of appetizer that instantly brings to mind real home cooking, patient preparation and a table meant to be shared. And after a few days of rest, it becomes even better. Let’s see how to make Green Anchovies.

Traditional Appetizer Italian Gluten-free

Piedmont Green Anchovies

Piedmont green anchovies are a classic Italian appetizer made with salt-cured anchovies, carefully cleaned and layered with a fragrant green dressing of parsley, garlic and extra virgin olive oil. An old-fashioned recipe with bold, authentic flavor, perfect with rustic bread.

Prep: 30m Cook time: 0m Total time: 30m + 7 days resting time Servings: 6 servings Cuisine: Italian Category: Appetizers

by Traditional Piedmont recipe Published on 20 March 2026

Ingredients

• Salt-cured anchovies 500 g
• Fresh parsley 1 large bunch
• Garlic 3-4 cloves
• Extra virgin olive oil about 150 ml
• Fresh basil a few leaves (optional)
• White wine vinegar as needed (optional for quick soak)

Tools

• Mortar and pestle
• Knife
• Cutting board
• Bowl
• Lidded container
• Spoon

Instructions

1. Rinse the salt-cured anchovies thoroughly under cold running water to remove excess salt.
2. Open the anchovies carefully, remove the backbone and innards, then separate them into fillets.
3. If desired, soak the fillets for a few minutes in a mixture of water and vinegar, then pat them dry gently.
4. Using a mortar, crush the garlic and parsley together until fragrant and well blended.
5. Add the olive oil little by little, continuing to work the mixture until you get a loose green dressing rather than a thick paste.
6. Transfer the dressing to a bowl and adjust the texture with more olive oil if needed.
7. Place a layer of green dressing in a container, then a layer of anchovy fillets, repeating until all ingredients are used.
8. Make sure the anchovies are completely covered with the dressing, close the container and let them rest in the refrigerator in a not too cold area for at least 7 days.
9. Check during storage that the anchovies remain fully covered with oil and top up if necessary.
10. Serve as an appetizer or on slices of rustic bread.

Nutritional values (per serving)

Calories
310 kcal

Fat
26 g

Carbohydrates
2 g

Protein
20 g

Sugar
0 g

Fiber
0.3 g

Sodium
780 mg

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Chef’s Tips

Choose thick, meaty anchovies

For this recipe, the quality of the anchovies matters enormously. Salt-cured anchovies should be firm, plump and well preserved, because the final result depends on both their texture and flavor. If you start with fillets that are too thin or already weakened, the dish will lose the rich, satisfying bite that makes it so special.

Take your time when cleaning them

Cleaning the anchovies is not the most glamorous step, but it is one of the most important. Rinsing them carefully, removing the backbone neatly and drying them gently will give you a much more refined and enjoyable final result. Proper cleaning also helps balance the saltiness.

The green dressing should be loose, not heavy

This sauce should never become a dense paste. What makes green anchovies so appealing is that silky, fragrant dressing that slips between the fillets and seasons them gradually. Add the olive oil little by little until the texture becomes fluid, glossy and aromatic.

Garlic is part of the soul of the recipe

You can adjust the quantity to suit your taste, but removing it completely would take away the true identity of the dish. In acciughe al verde, garlic is not a secondary note but one of the main pillars of the flavor. For a milder result, use smaller cloves or remove the inner germ, but keep it in the recipe.

Resting time in the fridge is essential

This is not a dish to eat immediately. At least one week of resting allows the anchovies to absorb the dressing properly and gives the flavors time to come together. In the first days the ingredients will still taste separate, while later the result becomes rounder, deeper and much more harmonious.

Keep them fully covered with oil

During storage, make sure the fillets remain completely submerged in the dressing. If necessary, top them up with a little extra olive oil. This helps both preservation and flavor, preventing the anchovies from drying out or oxidizing on the surface.

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